Hummus is one of those things that you can eat with everything, isnt it? I mean, I haven’t tried hummus with fish, for instance, but I can imagine that it would work. There’s just something about the combination of chickpeas, olive oil, garlic, lemon and sometimes tahini that complements every dish, every flavor.

This hummus is spicy and sweet at the same time. Red chili and garlic gives it a spicy, intense flavor. Carrots lend their mild sweetness. Spicy and sweet at the same time is an unbeatable combination. Using carrots might not lend as bouncy a color as, let us say, beetroots, but it mixes well with the other hummus ingredients without dominating the taste too much. Ready, set, make!

Yum, so good! I had the hummus today for lunch with thin crips and celery. Maybe I’ll make falafels tonight for dinner with my boyfriend, combined with oven-roasted vegetables, pita and spicy carrot hummus.

Wash and peel the carrots, and cut them in pieces of 2 cm. Place the carrot pieces in a small saucepan and fill it with water until the carrots are covered. Set on medium heat and give it a boil. Let boil for about 10-15 minutes until tender.

While the carrots are cooking, make the rest. Place tahini and lemon juice in a food processor or good blender and blend together until creamy.

Finely chop garlic and chili and add to the blender.

Drain and rinse the chickpeas and add to the food processor. Blend well.

Add olive oil. Begin with 5 tablespoons and add more if needed.

Add salt, pepper, cumin and chili powder, blend well.

When the carrots are done, place them in a colander and pour cold water over them until they're pretty cold. Puree the carrots with a blender.